Iced Avocado Soup with Wasabi

,salt, pepper

Score the avocados into quarters. Separate from the stone and remove the skin. Cut one sixth of the avocado into small slices, season with salt, season with pepper, drizzle with balsamic vinegar vinegar and safflower oil. Mix carefully. Season the remaining avocado flesh with salt, season with pepper and add wasabi. Transfer to a household blender. Add kefir, milk, chicken stock and vodka. Blend and whisk until smooth.

Place the crab tails in a frying pan with heated butter form, season with salt, season with pepper and fry on both sides for 2 min. each.

Dressing: Pour soup from hand mixer into iced plates. Add marinated avocados, half crab tails, half cherry tomatoes, and basil.

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